Tle Lesson 1-7

Front 1

oven w fans that circulate the air and distribute the heat inside evenly

Back 1

convention oven

Front 2

an equipment similar to blender but has more functions such as grinding pureeing shredding depending on type of attachment

Back 2

Food processor

Front 3

used to slice meat and cheese

Back 3

slicer

Front 4

a thermal equipment that can heat or cook different products simultaneously

Back 4

combi steamer

Front 5

for food storage

Back 5

freezer/refrigerator

Front 6

electric appliance made of glass, stainless steel or plastic vessel with rotating steel blade directly attached to an electric motor below

Back 6

blender

Front 7

used for blending, emulsifying, liquefying, grinding, mincing,grating, chopping

Back 7

blender

Front 8

used to thaw or heat or heat foods

Back 8

microwave oven

Front 9

used for roasting meat, fish, poultry

Back 9

roaster

Front 10

a heavy pan w or w/o a rack or cover

Back 10

roaster

Front 11

grilling device with compartment to hold hot coals and removable grill top

Back 11

Hibachi

Front 12

used to cook pancakes, burgers, meats, eggs. requiring less oils

Back 12

griddle

Front 13

a flat smooth heat surface

Back 13

griddle

Front 14

tall cylindrical stainless steel container used to store and hold food in the water bath. can hold 1-36 quarts

Back 14

Bain-Marie Pan

Front 15

a large cylindrical deep straight sided pot used for preparing stocks and simmering large amounts of liquids

Back 15

stock pot

Front 16

large rectangular pan deeper than an ordinary baking pan. used to roast meat and poultry

Back 16

Roasting Pan

Front 17

used to cook food over boiling or simmering water or for purpose of keeping food warm

Back 17

double broiler

Front 18

extra long fork for deep stock pots and for barbeque

Back 18

cock's pot fork

Front 19

two prong fork with an insulated handle used for handling large pieces of meat

Back 19

Cock's Fork

Front 20

long handled perforated slightly cupped disk used to removed surfaces layers of fats and scum for simmering stock

Back 20

skimmer

Front 21

large long handled spoon with holes used to remove solid particles from liquids

Back 21

slotted/perforated spoon

Front 22

used for pouring gravy over roasts

Back 22

solid spoon

Front 23

utility mixing spoon

Back 23

solid spoon

Front 24

cone shaped used to strain soups stocks sauces and other liquid

Back 24

china cup

Front 25

used generally for making garnishes

Back 25

channel knife

Front 26

slices across the largest cooked beef roast

Back 26

Roast Beef Slicer

Front 27

used to insert under a wedge of cake after cutting to remove from sheet

Back 27

cake knife

Front 28

zigzag knife for decorative cutting of food materials

Back 28

fluted knife

Front 29

used for sectioning oranges and grapefruit

Back 29

grapefruit knife

Front 30

used for cutting large pieces of meat as in steak

Back 30

steak knife

Front 31

used for cutting bread

Back 31

bread knife

Front 32

knife with a curved, pointed blade

Back 32

steak knife

Front 33

mostly used for pantry work, cutting and preparing salad greens and fruits

Back 33

Salad/utility knife

Front 34

short blunt knife w dull edge

Back 34

oyster knife

Front 35

used for removing skin of fruits and vegetables

Back 35

pairing knife

Front 36

2-4 inches long with small pointed blade

Back 36

pairing knife

Front 37

a short rigud broad bladed knife with slight edge

Back 37

clam knife

Front 38

used for heavy cutting and chopping

Back 38

large knife

Front 39

used for more delicate work

Back 39

small blade

Front 40

10 inches long wide blade at heel and tapers to a point

Back 40

chef's knife

Front 41

used for slicing dicing chopping and minsinv meats and vegetables

Back 41

chef's knife

Front 42

heavy broad slightly curved blade used for cutting yrimming sectioning raw meats

Back 42

butcher knife

Front 43

thin pointed blade abt 6 inches long ised for removing bone from raw meat and poultry

Back 43

boning knife

Front 44

heavy broad bladed knife ised for heavy chopping and for cutting through bones

Back 44

cleaver

Front 45

cool handled measuring container for making coffee. 1 gallon capacity

Back 45

urn cup

Front 46

used for scooping flour, sugar, other large amount

Back 46

scoop

Front 47

for large quantities or amount of liquid. 1 pint, gallon, quart

Back 47

measuring cup

Front 48

effective to clean and disinfect

Back 48

diluted vinegar solution

Front 49

help in removing food residue on the floor

Back 49

dish soap

Front 50

one of the best materials for food contact surfaces. makes cleaning faster

Back 50

stainless steel

Front 51

heavier dishware

Back 51

stoneware

Front 52

lighter dishware

Back 52

glass

Front 53

include napkins, table cloths, tea towels, table runners, placemats

Back 53

linens

Front 54

include goblets,tumblers,wineglass, ordinary glass

Back 54

glassware

Front 55

used for ventilation and for eliminating excess fumes in the kitchen

Back 55

extraction fan

Front 56

electrical appliance used to clean and maintain cleanliness of floor without carpets

Back 56

floor polishers

Front 57

mechanical device used for cleaning dishes and utensils for eating

Back 57

dishwashers

Front 58

chlorine contact time

Back 58

50 ppm concentration in water between 75°c and 35°c for 7 secs

Front 59

iodine contact time

Back 59

12.5 to 25 ppm in water at least 24°c in 30 secs

Front 60

quaternary ammonium compound contact time

Back 60

up to 200 ppm in water for at least 24°c for 30 secs

Front 61

3 steps to effectively clean and sanitize utensils

Back 61

washing, sanitizing, drying

Front 62

best drying

Back 62

air dry

Front 63

used in third compartment of three compartment sink

Back 63

77°c

Front 64

used for high temp dishwasher to sanitize clean dishes

Back 64

82°c

Front 65

used for stationary rack single temperature machines

Back 65

74°c

Front 66

most common method for sanitizing in restaurants

Back 66

hot water

Front 67

process of making something sanitary to make clean hygienic and disinfect

Back 67

sanitizing

Front 68

used to clean food contact surfaces

Back 68

abrasive cleaners

Front 69

used often to remove heavy accumulation of soil that cannot be removed by detergents. can also be disinfectant

Back 69

abrasive cleaners

Front 70

other term is degreasers

Back 70

solvent cleaners

Front 71

used often to remove soil in dishwasher and steam tables

Back 71

acid cleaners

Front 72

used periodically on greasy surfaces

Back 72

solvent cleaners

Front 73

used periodically on other soils that are not removed by detergents

Back 73

acid cleaners

Front 74

can penetrate and soften dirt quickly

Back 74

detergents

Front 75

used to wash table appointments, surfaces , equipment

Back 75

detergents

Front 76

example of detergents

Back 76

dishwashing detergents and automatic dishwasher detergents

Front 77

proces of removing food or any soil or dirt on food contact surfaces dishes or containers using correct cleaning material

Back 77

cleaning

Front 78

important component of standard operating procedure in food safety program

Back 78

cleaning, sanitizing

Front 79

external elements or factors that affect the business negatively

Back 79

threats

Front 80

factors or attributes internal to the business venture that work against having successful outcome

Back 80

weaknesses

Front 81

external elements or factors that may affect the business venture positively

Back 81

opportunities

Front 82

attributes or factors internal to the business venture that contribute to the business sucess

Back 82

strength

Front 83

very helpful tool in determining the viability of projects products, services, prospective business venture

Back 83

SWOT analysis

Front 84

very important factor in business

Back 84

money

Front 85

people w skill and capabilities to see and evaluate opportunities

Back 85

entrepreneur